Caramel Chocolate Shortbread
As part of our Easter baking extravaganza, my sister & I made these beautiful caramel chocolate shortbread squares. They were prefect, the caramel was so lovely & also surprisingly easy to do. The recipe was from one of my cookbooks (Chocolate: 100 Everyday Recipes), but to make our version even more chocolately & sweet, we added chocolate pieces into the shortbread base (which ended up being a huge hit). Here’s how to make these delicious treats:
- 115g butter, plus extra for greasing
- 175g plain flour
- 55g golden caster sugar
- handful of chocolate chips/chopped chocolate
- 175g butter
- 115g golden caster sugar
- 3tbsp golden syrup
- 400g canned condensed milk
- 200g plain chocolate, broken into pieces
1. Preheat the oven to 180°. Grease & base line a 23cm shallow square cake tin.
2. Process the butter, flour, sugar, & the chocolate pieces in a food processor until everything begins to bind together. Press the mixture into the prepared cake tin and smooth the top. Bake in the preheated oven for 20-25 minutes, or until golden brown.
3. Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan & heat gently until the sugar has melted. Bring the mix to the boil & simmer for 6-8 minutes, stirring constantly until the mixture becomes very thick. (You’ve just made caramel, yay!). Pour the mixture over the shortbread base & chill in the refrigerator until firm to the touch.
4. To make the chocolately topping, melt the chocolate & leave to cool slightly, then spread over the caramel. Return the finished product to the fridge & chill until completely set. When the time comes, cut the shortbread into the desired amount (the recipe says 12, but I cut mine into smaller pieces) & serve!